Gingerbread Cookies


I hate gingerbread cookies – except for these. They’re actually really good!

Gingerbread Cookies

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 2 hour Total Time 2 hrs 25 mins



  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

  2. In a stand mixer fitted with a paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended.

  3. Add molasses and vanilla and continue to mix until well blended.

  4. Gradually stir in dry ingredients until blended and smooth.

  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

  6. Preheat oven to 375°F. Prepare baking sheets by lining with parchment paper.

    Dough can be stored in the refrigerator for up to 4 days, but in this case it should be returned to room temperature before using.
  7. Place 1 portion of the dough on a lightly floured surface.

  8. Sprinkle flour over dough and rolling pin.

  9. Roll dough to a 1/4-inch thick or less.

    Add more flour if dough sticks.
  10. Cut cookies into the shape you like

  11. Space cookies 1 1/2-inches apart onto parchment lined baking sheets.

  12. Bake 1 sheet at a time for 7-10 minutes

  13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

  14. After cookies are cool you may decorate them any way you like.

    Sift powdered sugar over them for a quick decoration. Otherwise, make a quick royal icing and either brush or pipe it on.
Keywords: cookies,christmas
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